关键词: 油橄榄叶, 响应面法, 总黄酮, 含量分析

Abstract: Response surface methodology was employed to optimize the extraction process of total flavonoids in olive (Olea europaea L.) leaf. And the total flavonoids content of the old leaves and young leaves of 10 olive cultivars was determined. The effects of methanol concentration, solid-liquid ratio, extraction temperature, extraction time and their interactions on the extraction yield of total flavonoids have been studied in this paper by Box-Behnken design method. The results showed that the optimum conditions were as follows: methanol concentration 82%, solid-liquid ratio 1:29 g/mL, extraction temperature 90℃, extraction time 106 min. Under these conditions, the total flavonoids content of olive leaves was 3.07%. According to the optimized conditions, the lowest total flavonoids content of the old leaves and young leaves was Ezhi, with a minimum value of 1.24% and 1.74%. And the highest content was Chelmsford Lal, with a maximum value of 3.01% and 3.72%. On the whole, the total flavonoids content in young leaves was significantly higher than that of old leaves in the 10 varieties.

Key words: olive leaves, surface methodology, total flavonoids, content analysis